Hey Dan! I absolutely love your videos. They're really insightful and I love the perspective you take when creating cocktails. You're doing a great job! One piece of feedback I have is to include recipes in the description- specifically for videos where you're making liqueurs or multi-step concoctions such as this one. I am inspired by this video and I am going to try this, but it's a little frustrating that I have to re-watch the video and write down the grams for everything. Keep up the great work! EDIT: Now that I'm rewatching the video to get the recipie written down- I realize you didn't even say how much brandy to use!
Hey Lucas! Thank you so much for the kind words and feedback! I always make sure I include the full ingredients list in the videos and timestamp them so you can screen shot it for future reference, found at 08:23 and 08:51 in this video :) Very true about the brandy, not sure how I missed that! Thanks again for taking the time, I really appreciate both positive and constructive feedback like this 🙌
@@DANFELLOWScoffeecocktails Thank you for the kind reception! I definitely missed the recipe recap at the end. Again, I really have been enjoying your content and I hope you continue to share your ingenuity!
Hi Dan, thanks for that great video! If I could suggest one point of improvement, the shell of the passion fruit has loads and loads of taste in it even though it does not look like it. To extract it, using the "oleo saccharum" method works great (weighting your shells, cut them in smaller pieces, add the same weight in sugar and let it rest for 48 hours in a sealed jar, then filter it). It yields an amazing passion fruit syrup, wich could be used instead of adding raw sugar without the added passion fruit taste. Impatient to see that liquor in more coffee cocktails !
Thank you so much for the message, that's awesome! I haven't tried this, but I definitely will! Maybe a v2 video should be lined up for the future! Honestly, the extend of my testing of the shells was to take a big bite out of it (not recommended) and give it a chew / taste. The texture is not good 😂 and, in the passion fruits I had, the flavour was subtle so I didn't expect it to cut through. That being said, I am always up for new things so will try this, for sure! Thanks for the awesome feedback and idea!
Dan, since watching your passion fruit liqueur video I’ve been obsessed with the process. I’m wondering how to store the excess and how long should it last? 5:21
This is absolutely amazing!! Made this last night, just bottled it minutes ago and it tastes delicious! Cocktails was already a hobby of mine, but now you’ve unlocked a new one: making my own liqueurs!! Just wow. Looking forward to more videos like these! Could you do one on vanilla liqueur? Or do you have a tip on where/how to start?
That is so amazing to hear, thank you! I’ll be making a lot more of these in future so stay tuned! I haven’t worked on a vanilla one yet but will add it to the long list of things to start working on! 🙌
Hello, everyone, hi, Dan. I'm back with my passionfruit liquor report. I've made quicker version, since i don't have a coffee filter like v60. Soooo what can i say? Thats extremely delicious. This became my (and my friends) most favourite liquor. We really love just to sip it slowly from a shot-size glass, or make any simple cocktail, just mixing with root beer oot ale\tonic water. All of my friends are absolutely in love with it, and I just need to refresh a bottle after just 2 days (we only drink on weekends)!!!
@@DANFELLOWScoffeecocktails tha'ts what i'm talking about. While i'm experimenting with different rums, i'm going to keep standart batch size, but when i find the special one, there will be at least 2 liters)
A little late to the party, but tried to make the quick version today and turned out quite good! Next batch I’m going to cut the acids in half though, way to tart in my opinion.
Good idea, I expect there is a large amount of variation in sourness of passion fruits across the world so that would be a great way to fine tune it to your fruit and taste. Hope you enjoy it!
I wanted to create a balance that also works for sipping, and I think this works really well. There is obviously variation in sweetness / sourness of passion fruits available around the world and personal preferences when it comes to balance, but I think this is a good starting point with the passion fruits I had available here in the UK :) I'd love to hear your thoughts if you make it!
Great video Dan. Your videos are very informative as well as interesting. I'm motivated to try this passion fruit liquor. I like the technical aspects as well as your creativeness. Cheers!
I just discovered your RUclips channel and love it! I'm about to try this recipe with a load of expensive passion fruits (btw Chinola is a pretty good P.F. liquor) and I'm just wondering why you give liquid measurements in grams instead of milliliters. Is it okay to sub one for the other, as with water?
Thank you 4 this vid, i'm extremly impatioent to try this out tonight and see what will happen. btw passion fruits in my nearby stores got less pulp, so i guess i need to buy an extra kilo of them... afer the try i'll gona return and write, what i got.
Thank you! I made a Zero Waste Orange Liqueur linked below which was delicious, but I'm planning to use this format lots more moving forward so stay tuned! ruclips.net/video/sgMxC4g6toI/видео.html
Unrelated to the vid but I have a question for you, what do you think about crowded barrel- barrel rested coffee? And if you had not had it would you give it a shot?
I haven’t tried that specific one but I’m always keen to try interesting things. My experience of barrel aged coffee has been that the coffee going in wasn’t great to begin with which limits the results, but I have some ideas related to this which I’m going to work on in the future so stay tuned!
The slow version I would expect to have a much longer shelf life as you strain out such a large amount of the solids. I don’t have a way to test scientifically, but I have personally had the faster version in the fridge for a week and the slower for a few weeks with no issues. Always use your judgement and if there are any signs of spoiling (mould, dizziness etc) or degradation in flavour, make sure you don’t consume. You can always freeze it and defrost when you need, or scale up or down the batch size. Or both 🙂
@@DANFELLOWScoffeecocktails I ended up making the slower version, it's so good ! I used vanilla infused vodka instead or Brandy though but I love the result ! Thank you
hey dan, got a question. which passion fruit should i use,sour or sweet one? since its quiet hard to find the sweet one in the market. except if i fly to my neighbour island which is quiet expensive
Thank you! My first advice would always be to scale the recipe up or down so you don't have any waste, but I appreciate the process takes a while so you don't want to do this too often if you can avoid it! My personal experience is that I have had both in my fridge for around ten days with no reduction in flavour or aroma. That said, it is always best to be vigilant when it comes to shelf life and take responsibility for this as different situations may yield different results. Although I expect the spirit, sugar and acids do a great job of preserving this and increasing shelf life, I encourage you to use your own judgement with this and never drink anything that has developed mould or is fizzy (unless you are intentionally fermenting something in a controlled and safe manner)! I would expect the clear version to last longer again as so much of the fruit solids are removed, but again, please use your best judgement and scaling down so you only make what you need within a time period you are happy with is the best advice I can give. Excuse the long answer, safety is always number 1 priority and I don't currently have the resources to more robustly test these things beyond my own anecdotal experiences, so I like to be thorough!
Thank you! My first advice would always be to scale the recipe up or down so you don't have any waste, but I appreciate the process takes a while so you don't want to do this too often if you can avoid it! My personal experience is that I have had both in my fridge for around ten days with no reduction in flavour or aroma. That said, it is always best to be vigilant when it comes to shelf life and take responsibility for this as different situations may yield different results. Although I expect the spirit, sugar and acids do a great job of preserving this and increasing shelf life, I encourage you to use your own judgement with this and never drink anything that has developed mould or is fizzy (unless you are intentionally fermenting something in a controlled and safe manner)! I would expect the clear version to last longer again as so much of the fruit solids are removed, but again, please use your best judgement and scaling down so you only make what you need within a time period you are happy with is the best advice I can give. Excuse the long answer, safety is always number 1 priority and I don't currently have the resources to more robustly test these things beyond my own anecdotal experiences, so I like to be thorough!
@@DANFELLOWScoffeecocktails Understand. If anything, I err on the side of caution. I'm pretty sure I've thrown out stuff that was perfectly fine. :) My problem is that I'm lazy and if I can make something once a month rather than once a fortnight (safely), then I'm all for it. :)
Hey Dan! I absolutely love your videos. They're really insightful and I love the perspective you take when creating cocktails. You're doing a great job! One piece of feedback I have is to include recipes in the description- specifically for videos where you're making liqueurs or multi-step concoctions such as this one. I am inspired by this video and I am going to try this, but it's a little frustrating that I have to re-watch the video and write down the grams for everything. Keep up the great work! EDIT: Now that I'm rewatching the video to get the recipie written down- I realize you didn't even say how much brandy to use!
Hey Lucas! Thank you so much for the kind words and feedback!
I always make sure I include the full ingredients list in the videos and timestamp them so you can screen shot it for future reference, found at 08:23 and 08:51 in this video :)
Very true about the brandy, not sure how I missed that!
Thanks again for taking the time, I really appreciate both positive and constructive feedback like this 🙌
@@DANFELLOWScoffeecocktails Thank you for the kind reception! I definitely missed the recipe recap at the end. Again, I really have been enjoying your content and I hope you continue to share your ingenuity!
Hi Dan, thanks for that great video!
If I could suggest one point of improvement, the shell of the passion fruit has loads and loads of taste in it even though it does not look like it. To extract it, using the "oleo saccharum" method works great (weighting your shells, cut them in smaller pieces, add the same weight in sugar and let it rest for 48 hours in a sealed jar, then filter it). It yields an amazing passion fruit syrup, wich could be used instead of adding raw sugar without the added passion fruit taste.
Impatient to see that liquor in more coffee cocktails !
Thank you so much for the message, that's awesome! I haven't tried this, but I definitely will! Maybe a v2 video should be lined up for the future!
Honestly, the extend of my testing of the shells was to take a big bite out of it (not recommended) and give it a chew / taste. The texture is not good 😂 and, in the passion fruits I had, the flavour was subtle so I didn't expect it to cut through. That being said, I am always up for new things so will try this, for sure!
Thanks for the awesome feedback and idea!
Never heard of doing this (or really anything) with passion fruit shells. Will have to give this a try as well!
how much brandy you use?
200g min 8:21
Yessss! This was absolutely delicious, definitely the best liquor I’ve tried 😋
😍😍😍
Agreed: looks absolutely super delicious - and the liqueur looks good as well...
Thanks 😆
Dan, since watching your passion fruit liqueur video I’ve been obsessed with the process. I’m wondering how to store the excess and how long should it last?
5:21
This is absolutely amazing!! Made this last night, just bottled it minutes ago and it tastes delicious! Cocktails was already a hobby of mine, but now you’ve unlocked a new one: making my own liqueurs!! Just wow. Looking forward to more videos like these!
Could you do one on vanilla liqueur? Or do you have a tip on where/how to start?
That is so amazing to hear, thank you! I’ll be making a lot more of these in future so stay tuned! I haven’t worked on a vanilla one yet but will add it to the long list of things to start working on! 🙌
@@DANFELLOWScoffeecocktails Amazing! Can’t wait to find out what else is on your list 😉
Hello, everyone, hi, Dan. I'm back with my passionfruit liquor report. I've made quicker version, since i don't have a coffee filter like v60. Soooo what can i say? Thats extremely delicious. This became my (and my friends) most favourite liquor. We really love just to sip it slowly from a shot-size glass, or make any simple cocktail, just mixing with root beer
oot ale\tonic water. All of my friends are absolutely in love with it, and I just need to refresh a bottle after just 2 days (we only drink on weekends)!!!
Wow, this is so amazing to read, thank you so much! I'm so pleased you and your friends enjoy this; you can scale up the batch size if you need to! 😀
@@DANFELLOWScoffeecocktails tha'ts what i'm talking about. While i'm experimenting with different rums, i'm going to keep standart batch size, but when i find the special one, there will be at least 2 liters)
A little late to the party, but tried to make the quick version today and turned out quite good! Next batch I’m going to cut the acids in half though, way to tart in my opinion.
Good idea, I expect there is a large amount of variation in sourness of passion fruits across the world so that would be a great way to fine tune it to your fruit and taste. Hope you enjoy it!
How did it work out with those levels of acidity? Would you adjust..?
I wanted to create a balance that also works for sipping, and I think this works really well. There is obviously variation in sweetness / sourness of passion fruits available around the world and personal preferences when it comes to balance, but I think this is a good starting point with the passion fruits I had available here in the UK :) I'd love to hear your thoughts if you make it!
I stupidly didn’t taste my passion fruit prior.. they must have been really acidic. I’m playing with some baking soda to bring it back into balance.
Baking soda, some saline, and a bit more sugar… it’s tasting good but I’ll let it rest for a while 👍
Great video Dan. Your videos are very informative as well as interesting. I'm motivated to try this passion fruit liquor. I like the technical aspects as well as your creativeness. Cheers!
Thank you so much, that means a lot! I really hope you enjoy the liqueur, whichever you make it! :)
Love this video, going to try raspberry and gin. Was the spirit the same measurement as the sugar and fruit?
Hello! Does the 2 or 3 days filtering at open air affect the alcool content?
By the way, nice channel you have. Thank you.
I would line to create my own line of liqueurs it’s my favorite fruit in Tobago 🇹🇹 for juice
Could you put the amounts of acids in teaspoons as well as grams for those of us who don't have super-accurate scales? Thanks
I just discovered your RUclips channel and love it! I'm about to try this recipe with a load of expensive passion fruits (btw Chinola is a pretty good P.F. liquor) and I'm just wondering why you give liquid measurements in grams instead of milliliters. Is it okay to sub one for the other, as with water?
Great video, instant subscribe!
Thank you so much, I hope you like the rest of the videos!
Thank you 4 this vid, i'm extremly impatioent to try this out tonight and see what will happen. btw passion fruits in my nearby stores got less pulp, so i guess i need to buy an extra kilo of them... afer the try i'll gona return and write, what i got.
Hope you enjoyed it!
Great video! Have you done any others like this of market leading brand vs homemade (other than the coffee one!)
Thank you! I made a Zero Waste Orange Liqueur linked below which was delicious, but I'm planning to use this format lots more moving forward so stay tuned!
ruclips.net/video/sgMxC4g6toI/видео.html
Unrelated to the vid but I have a question for you, what do you think about crowded barrel- barrel rested coffee? And if you had not had it would you give it a shot?
I haven’t tried that specific one but I’m always keen to try interesting things. My experience of barrel aged coffee has been that the coffee going in wasn’t great to begin with which limits the results, but I have some ideas related to this which I’m going to work on in the future so stay tuned!
@@DANFELLOWScoffeecocktails 🥰
is it shelf stable ? I need to try the clear one looks amazing
The slow version I would expect to have a much longer shelf life as you strain out such a large amount of the solids. I don’t have a way to test scientifically, but I have personally had the faster version in the fridge for a week and the slower for a few weeks with no issues. Always use your judgement and if there are any signs of spoiling (mould, dizziness etc) or degradation in flavour, make sure you don’t consume. You can always freeze it and defrost when you need, or scale up or down the batch size. Or both 🙂
@@DANFELLOWScoffeecocktails I ended up making the slower version, it's so good ! I used vanilla infused vodka instead or Brandy though but I love the result ! Thank you
@@benykristo amazing, that sounds like a great version! Glad to hear you enjoyed it.
If I don’t have malic acid, it’s ok to use 10gr of citric?
Of course 🙂
hey dan, got a question.
which passion fruit should i use,sour or sweet one?
since its quiet hard to find the sweet one in the market. except if i fly to my neighbour island which is quiet expensive
Both would work, it’s just a case of adjusting the ratio of acid and sugar to get a balance that you are happy with.
Great recipe - how long do these last in the bottle?
Thank you! My first advice would always be to scale the recipe up or down so you don't have any waste, but I appreciate the process takes a while so you don't want to do this too often if you can avoid it!
My personal experience is that I have had both in my fridge for around ten days with no reduction in flavour or aroma. That said, it is always best to be vigilant when it comes to shelf life and take responsibility for this as different situations may yield different results. Although I expect the spirit, sugar and acids do a great job of preserving this and increasing shelf life, I encourage you to use your own judgement with this and never drink anything that has developed mould or is fizzy (unless you are intentionally fermenting something in a controlled and safe manner)!
I would expect the clear version to last longer again as so much of the fruit solids are removed, but again, please use your best judgement and scaling down so you only make what you need within a time period you are happy with is the best advice I can give.
Excuse the long answer, safety is always number 1 priority and I don't currently have the resources to more robustly test these things beyond my own anecdotal experiences, so I like to be thorough!
Nice video. Thanks. How long will both versions last when stored in the fridge?
Thank you! My first advice would always be to scale the recipe up or down so you don't have any waste, but I appreciate the process takes a while so you don't want to do this too often if you can avoid it!
My personal experience is that I have had both in my fridge for around ten days with no reduction in flavour or aroma. That said, it is always best to be vigilant when it comes to shelf life and take responsibility for this as different situations may yield different results. Although I expect the spirit, sugar and acids do a great job of preserving this and increasing shelf life, I encourage you to use your own judgement with this and never drink anything that has developed mould or is fizzy (unless you are intentionally fermenting something in a controlled and safe manner)!
I would expect the clear version to last longer again as so much of the fruit solids are removed, but again, please use your best judgement and scaling down so you only make what you need within a time period you are happy with is the best advice I can give.
Excuse the long answer, safety is always number 1 priority and I don't currently have the resources to more robustly test these things beyond my own anecdotal experiences, so I like to be thorough!
@@DANFELLOWScoffeecocktails Understand. If anything, I err on the side of caution. I'm pretty sure I've thrown out stuff that was perfectly fine. :) My problem is that I'm lazy and if I can make something once a month rather than once a fortnight (safely), then I'm all for it. :)
@@mattmathai I can relate!
100 grams of the pulp right?
Hello! You can grab a screen shot at 08:20 and 08:47 for the full recipe 🙂
@@DANFELLOWScoffeecocktails thanks. I got it. Somehow i missed it the first time i watched it.
Is it just me or does it not say anywhere how much brandy to add in?
Hello! You can grab a screen shot at 08:20 and 08:47 for the full recipe 🙂
Why no reciepe in the Description? like what the fuck? Cause you didnt say how much Brandy you used???
Whoa, check out the full recipe at 08:20. My mistake for not saying it as I added it, but hopefully this helps!
Appologies, i didnt go that far. Thank you for your answer@@DANFELLOWScoffeecocktails